Savory Pâte Brisée This classic savory pate brisee pastry is from Tarts, by Frederic Anton and Christelle Brua. Try it with their Eggplant Purée Tart and their Tomato and Anchovy Tart. Excerpted with permission from Tartsby Frederic Anton and Christelle Brua. Published by Rizzoli, 2016. Photography by Richard Haughton. Serves 4 to 6 Preparation 15 minutes Rest 2 […]
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Tomato and Anchovy Tart
Tomato and Anchovy Tart I was sent this book, Tarts, by Frederic Anton and Christelle Brua, and Richard Haughton’s photographs jumped off the page with forthright exuberance. They remind me of an even bolder presentation of the tarts presented in Book of Tarts: Form, Function and Flavor at City Bakery by Maury Ruben from 1995, […]
Garlic “Cheddar” Herb Biscuits
Garlic “Cheddar” Herb Biscuits Why is the “cheddar” in quotes? Because this recipe from Dana Schultz of MinimalistBaker.com fame uses nutritional yeast to provide a cheesy flavor, while keeping the recipe vegan. With the addition of chives and garlic in two forms these Garlic “Cheddar” Herb Biscuits are packed with flavor and flaky […]
Shepherd’s Pie
Shepherd’s Pie Lamb is a common and traditional protein used in Shepherd’s Pie, but the idea of taking a protein, adding veggies, nestling it in a crust and topping with mashed potatoes lends itself to variation. Here, Ken Haedrich brings us a version using ground beef, tiny dice of veggies and a rich […]
Turkey Crumb Pot Pie
Turkey Crumb Pot Pie Leftover turkey only after Thanksgiving? Not around here! We like turkey throughout the winter months – and those leftovers always pose issues. Turkey curry, turkey soup…etc. etc. Thankfully Ken Haedrich has brought us a Turkey Crumb Pot Pie, which is a textural delight and a great alternative to the […]
Apple-Stuffed Cheddar Puffs
Apple-Stuffed Cheddar Puffs A little bit sweet, a little bit savory. The combo of apples and cheddar are classically found in pie, here reimagined by Heather Baird in a stuffed gougères-like pastry. Pate a choux is possibly the easiest classic French pastry to make and they always look impressive. They puff up, crisp […]
Herbed Pancakes with Cured Salmon and Crème Fraiche
Herbed Pancakes with Cured Salmon and Crème Fraîche These tiny partially whole-wheat pancakes make a perfect perch for a dollop of crème fraîche and a curl of smoked salmon. They are cooked on a salt block, imbuing them with a hint of salt that works quite well with the rest of the dish. […]
Popovers
Popovers Popovers are one of those things that don’t come up as often as say, biscuits or muffins, but they should! In conversation and especially on my table. They are not hard, but they do require attention to detail. We agree with author Alana Chernila that a blender is the best way to make the […]
Macaroni and Cheese Potpies
Macaroni and Cheese Potpies Old Bay Cheez-It Crunch topping. Let those words sink in while you gaze at the image above. That’s a powerhouse of flavor and texture and it is nestled on top of creamy macaroni and cheese…which happens to be encased within a buttery flaky piecrust. I know, I know, it’s almost […]
Tomato Milpa Pie
Tomato Milpa Pie Lesley Telléz’s new book, Eat Mexico, has been lauded by none other than both Rick Bayless and Maricel Presilla, two Mexican authorities we know and trust. I hadn’t been familiar with Lesley before but after reading her book I will now be paying attention. She runs tours throughout Mexico and Eat Mexicois indeed […]
Whole Grain Calzones with BroccoLeaf
Whole Grain Calzones with BroccoLeaf You are probably asking, what is BroccoLeaf? We didn’t know either until the Foxy vegetable folks brought it to our attention. It is a new non-GMO vegetable that is hitting the shelves that can be used in a similar way to kale or spinach. It is, indeed, the leaves of […]
Oat Crackers
Savory Crackers Featuring Spelt and Oats Roger Saul has brought us an entire book, Spelt, dedicated to this underappreciated ancient grain. Similar to wheat, it has its own hearty flavor and texture that is so welcomed in today’s whole grain baking. These crackers use spelt in two ways – flakes and flour – as well […]
Smoky Gouda Biscotti
Never had savory biscotti? Domenica Marchetti wants to change that. Her book Ciao Biscottiis filled with sweet classics, several savory options and a hefty sprinkling of brand new takes on this classic twice-baked cookie. This Smoky Gouda Biscotti features two kinds of paprika – sweet and smoky. Don’t skimp on either as they bring the […]
English Pea and Ricotta Tart
English Pea and Ricotta Tart for the Perfect Savory Brunch Wait to make this tart when you can get garden fresh peas. The season is short, which is why we have brought this recipe to you in plenty of time to plan. And take advantage of frozen puff pastry, which can be found in […]
Cheetos®
Homemade Cheetos! Casey Barber has brought us both Twinkies® and Cheetos® recipes so that we can make them at home. These recipes and more can be found in her new book Classic Snacks Made from Scratch. Never thought of making these at home? Well, think about it. They have flavors we adore but so often these […]
Goat Cheese Raspberry Muffins with Walnuts & Olive Oil
Baking with Olive Oil Baking doesn’t always have to be super-sweet, even when there are sweet components. These Goat Cheese Raspberry Muffins with Walnuts & Olive Oil are a perfect example. They include brown sugar, orange zest and raspberries, but these ingredients are balanced with olive oil, white whole-wheat flour, goat cheese and walnuts. These just might […]
Bacon Raisin Oatmeal Cookies
Bacon in Your Oatmeal Cookies? Oh Yes. I have a thing about oatmeal cookies. They must be chewy. Must. I can enjoy a crispy cookie that contains oatmeal – oatmeal lace cookies come to mind – but to me those are a buttery, crispy cookie that happens to contain oatmeal. When I hear or read […]
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